ACS food science & technology最新文献_第8页

Changes in Metabolite Concentrations and Bacterial Community of Salted and Fermented Squid Shiokara During Processing

IF 2.6

ACS food science & technology Pub Date : 2024-12-23 DOI: 10.1021/acsfoodscitech.4c0034810.1021/acsfoodscitech.4c00348

Nanami Mizusawa*, Daisuke Ouchi, Kanta Nishimura, Ko Yasumoto, Mitsuru Jimbo, Nobuhiko Ueki, Yoko Matsuoka, Jianrong Wan, Takehiko Yokoyama and Shugo Watabe,

{"title":"Changes in Metabolite Concentrations and Bacterial Community of Salted and Fermented Squid Shiokara During Processing","authors":"Nanami Mizusawa*, Daisuke Ouchi, Kanta Nishimura, Ko Yasumoto, Mitsuru Jimbo, Nobuhiko Ueki, Yoko Matsuoka, Jianrong Wan, Takehiko Yokoyama and Shugo Watabe, ","doi":"10.1021/acsfoodscitech.4c0034810.1021/acsfoodscitech.4c00348","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00348https://doi.org/10.1021/acsfoodscitech.4c00348","url":null,"abstract":"The squid shiokara, a typical Japanese traditional salted and fermented seafood, is made with a high-salt concentration of 12% at 25 °C (high-salt shiokara). This method resulted in a significant increase in the concentrations of extractive components, including free amino acids, dipeptides, and organic acids. The bacterial community was dominated by Vibrio, Psychrobacter, and Acinetobacter at the beginning of processing, but as the fermentation progressed, Staphylococcus dominated gradually. The squid shiokara, which is now widely available in the Japanese market, is made with a salt concentration of 5% (low-salt shiokara) under refrigeration and showed much smaller changes in the concentrations of the extractive components and the bacterial community than those with the high-salt shiokara. The high-salt shiokara accumulated many metabolites thought to be related to taste and flavor. The observed differences in the metabolite concentrations likely contribute to the distinct taste and flavor characteristics of high-salt shiokara.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"480–491 480–491"},"PeriodicalIF":2.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Automated Beer Analysis by NMR Spectroscopy

IF 2.6

ACS food science & technology Pub Date : 2024-12-23 DOI: 10.1021/acsfoodscitech.4c0089610.1021/acsfoodscitech.4c00896

Brian L. Lee, Fatemeh Shahin, Alyaa Selim, Mark Berjanskii, Claudia Torres-Calzada, Prashanthi Kovur, Rupasri Mandal and David S. Wishart*,

{"title":"Automated Beer Analysis by NMR Spectroscopy","authors":"Brian L. Lee, Fatemeh Shahin, Alyaa Selim, Mark Berjanskii, Claudia Torres-Calzada, Prashanthi Kovur, Rupasri Mandal and David S. Wishart*, ","doi":"10.1021/acsfoodscitech.4c0089610.1021/acsfoodscitech.4c00896","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00896https://doi.org/10.1021/acsfoodscitech.4c00896","url":null,"abstract":"Previously, we reported on the development of MagMet, a tool capable of automatically processing and quantifying 1D 1H NMR spectra of complex chemical mixtures, including biofluids such as human serum or plasma and, more recently, beverages such as wine. In this article, we present an extension of MagMet, called MagMet-B, for the automated profiling of 1D 1H NMR spectra of beer. We curated a comprehensive 1D 1H NMR spectral library comprising 81 more abundant metabolites commonly found in beer samples and optimized the MagMet algorithm to accurately fit these compounds. A comparison with manual profiling using the Chenomx NMR Suite (Version 8.3) showed a strong correlation between the manually measured and automated MagMet metabolite concentrations, with a mean absolute percent error of 13% and a median absolute percent error of 9%. Time-to-process comparisons show that MagMet-B is up to 45× faster than manual analysis. The MagMet-B Web server, which is specifically tailored for profiling beer NMR spectra at 700 MHz, is now accessible at https://magmet.ca.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"378–388 378–388"},"PeriodicalIF":2.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties

IF 2.6

ACS food science & technology Pub Date : 2024-12-23 DOI: 10.1021/acsfoodscitech.4c0066510.1021/acsfoodscitech.4c00665

Neriman Ezgi Cifte, Emre Taskin, Gokhan Gorgisen, Serap Namli, Mehmet Melik Yetgin, Ayse Gurleyik, Emirhan Hosafci and Mecit Halil Oztop*,

{"title":"Valorization of Black Tea Waste Fibers into Instant Teas and Characterization of Their Bioactive Profile and Physicochemical Properties","authors":"Neriman Ezgi Cifte, Emre Taskin, Gokhan Gorgisen, Serap Namli, Mehmet Melik Yetgin, Ayse Gurleyik, Emirhan Hosafci and Mecit Halil Oztop*, ","doi":"10.1021/acsfoodscitech.4c0066510.1021/acsfoodscitech.4c00665","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00665https://doi.org/10.1021/acsfoodscitech.4c00665","url":null,"abstract":"Instant teas including their herbal derivatives, ginger and sage, from black tea waste fiber were produced to find an effective strategy to valorize massive tea waste. Brewing parameters for waste fiber were optimized to maximize extraction yield considering the hot and cold brewing processes based on the water-to-tea ratio (30:1 mL/g), particle size range (the average of 19.39 μm), brewing temperature, and time (100 °C for 6 min and 25 °C for 2 h). Despite the improving effect of hot brewing on the extraction of catechins, including the most abundant epicatechin, theaflavin, thearubigins, theanine, antioxidant capacity, and total phenolic contents of instant teas, cold brewing proved its potential in gallic acid and caffeine extraction. In addition to hygroscopicity and color, morphologies of the powders were evaluated for interpretation of the solubility and turbidity of instant tea infusions. This study offers an innovative waste utilization strategy and will promote further study on the cold extraction of other foods.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"162–174 162–174"},"PeriodicalIF":2.6,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00665","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

UPLC-ESI-HRMS/MS Phenolic Characterization, Antioxidant Activity, and Proximate Composition of Drum-Dried Finger Millet (Eleusine coracana) Seed Coat- and Endosperm-Rich Fractions

IF 2.6

ACS food science & technology Pub Date : 2024-12-22 DOI: 10.1021/acsfoodscitech.4c0058110.1021/acsfoodscitech.4c00581

Kategowdru Vijayakumar Soujanya, Suresh Kumar Gurusiddaiah and Appukuttan Padmanabhan Jayadeep*,

{"title":"UPLC-ESI-HRMS/MS Phenolic Characterization, Antioxidant Activity, and Proximate Composition of Drum-Dried Finger Millet (Eleusine coracana) Seed Coat- and Endosperm-Rich Fractions","authors":"Kategowdru Vijayakumar Soujanya, Suresh Kumar Gurusiddaiah and Appukuttan Padmanabhan Jayadeep*, ","doi":"10.1021/acsfoodscitech.4c0058110.1021/acsfoodscitech.4c00581","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00581https://doi.org/10.1021/acsfoodscitech.4c00581","url":null,"abstract":"The finger millet seed coat and endosperm are rich in phytonutrients, and processing these components through thermal methods can influence their metabolite composition. This study evaluated their phenolic profiles using ultraperformance liquid chromatography-electrospray ionization-high-resolution mass spectrometry (UPLC-ESI-HRMS/MS), identifying 30 phytochemical compounds, including 17 phenolic acids and 13 flavonoids. Novel compounds such as ellagic acid glucoside and 3-hydroxycoumarin were found in the seed coat, while the endosperm contained 3-hydroxycoumarin, ellagic acid glucoside, and genistin. Drum drying resulted in the appearance of ferulic acid-4-glucoside quercetin-3-(6′-malonylglucoside) and gallocatechin, but there was a disappearance of caffeoyl aspartic acid and apigenin-7-glucoside from both seed coat and endosperm extracts. Despite processing, the catechin content decreased by only 13%. Drum drying decreased the total dietary fiber (TDF) in the seed coat (25%) but increased it in the endosperm (14%). 2,2′-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity decreased in the seed coat (30%) but increased in the endosperm (18%). Total antioxidant activity was unaffected. These results suggest that drum-dried finger millet fractions offer potential as functional foods with enhanced nutritional and antioxidant properties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"85–94 85–94"},"PeriodicalIF":2.6,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Highlights of the 6th International Congress of Functional Foods and Nutraceuticals: Sustainability as a Strategic Axis for the Development of Functional Foods and Nutraceuticals 第六届国际功能食品和营养保健品大会的亮点：可持续性作为功能食品和营养保健品发展的战略轴心

IF 2.6

ACS food science & technology Pub Date : 2024-12-20 DOI: 10.1021/acsfoodscitech.4c0086410.1021/acsfoodscitech.4c00864

Daniel A. Jacobo-Velázquez*,

引用次数: 0

Cactus-Like NiO Nanostructure-Based ppb Level Trimethylamine Gas Sensor for Monitoring Saltwater Fish Freshness

IF 2.6

ACS food science & technology Pub Date : 2024-12-20 DOI: 10.1021/acsfoodscitech.4c0081710.1021/acsfoodscitech.4c00817

Bidesh Mahata, Soumen Giri, Pallab Banerji and Prasanta Kumar Guha*,

{"title":"Cactus-Like NiO Nanostructure-Based ppb Level Trimethylamine Gas Sensor for Monitoring Saltwater Fish Freshness","authors":"Bidesh Mahata, Soumen Giri, Pallab Banerji and Prasanta Kumar Guha*, ","doi":"10.1021/acsfoodscitech.4c0081710.1021/acsfoodscitech.4c00817","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00817https://doi.org/10.1021/acsfoodscitech.4c00817","url":null,"abstract":"This paper presents a cactus-like NiO nanostructure-based chemiresistive gas sensor for monitoring saltwater fish freshness. The sensing material was synthesized via a low-temperature, facile hydrothermal method. The cubic crystal system and cactus-like morphology of the synthesized material were revealed using X-ray diffraction and a field emission scanning electron microscope. The sensing material was integrated with gold interdigitated electrodes for gas sensing measurements. The operating temperature of the sensor was optimized to be 250 °C. The fabricated sensor was more sensitive toward trimethylamine (TMA). A response of 56% was obtained in the presence of 10 ppm trimethylamine with the response and recovery times being 30 and 205 s, respectively. The experimental limit of detection of the sensor was 100 ppb. The sensor was exposed to vapors emitted from saltwater or marine fish. Fish samples were categorized according to the storage conditions of room temperature and deep fridge. The sensing measurements were performed with fish samples at a time interval of 24 h. Initially, the response of the sensor to a fresh sample was around 10%. After that, the response of the sensor increased with time. This study suggests a simple method for detecting marine fish freshness using chemiresistive sensing technology in a sensitive and efficacious manner.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"284–291 284–291"},"PeriodicalIF":2.6,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages

IF 2.6

ACS food science & technology Pub Date : 2024-12-19 DOI: 10.1021/acsfoodscitech.4c0075310.1021/acsfoodscitech.4c00753

Faical Mouta-Afif, Mine Kırkyol and Ahmet Akköse*,

{"title":"Effects of Animal Fat Replacement with Argan Oil on the Quality Properties of Bologna-type Chicken Sausages","authors":"Faical Mouta-Afif, Mine Kırkyol and Ahmet Akköse*, ","doi":"10.1021/acsfoodscitech.4c0075310.1021/acsfoodscitech.4c00753","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00753https://doi.org/10.1021/acsfoodscitech.4c00753","url":null,"abstract":"In this study, the effect of replacing animal fat with argan oil on the quality properties of bologna-type chicken sausage was evaluated by physicochemical and textural analysis. For this purpose, five different treatments (T1, 100% beef fat; T2, 75% beef fat + 25% argan oil; T3, 50% beef fat + 50% argan oil; T4, 25% beef fat + 75% argan oil; and T5, 100% argan oil) were used in bologna-type sausage production. Replacing animal fat with argan oil by up to 50% increased the pH values of the sausages. As the ratio of argan oil used in production increased, the TBARS value and L* value increased, while the a* value decreased. Using argan oil in bologna-type chicken sausages decreased the SFAs and increased the amounts of oleic and linoleic acids. Substitution of animal fat up to 50% with argan oil increased the hardness, cohesiveness, and chewiness values of the sausages. However, adhesiveness and springiness were not significantly affected by the use of argan oil (P > 0.05). It was concluded that replacing animal fat with 25% argan oil was possible in bologna-type chicken sausage production and using argan oil at a maximum of 50% would be appropriate.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"234–240 234–240"},"PeriodicalIF":2.6,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00753","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Compositional Profile of Honeys from Stingless Bees and Honeybee Honey from a West African Country Using 1H NMR Spectroscopy

IF 2.6

ACS food science & technology Pub Date : 2024-12-18 DOI: 10.1021/acsfoodscitech.4c0071810.1021/acsfoodscitech.4c00718

Issaka Wendpanga Kanazoe*, Pierre Noiset*, Issa Nombré, Madeleine Héger, Chloé Salmon, Kiatoko Nkoba and Nicolas J. Vereecken,

{"title":"Compositional Profile of Honeys from Stingless Bees and Honeybee Honey from a West African Country Using 1H NMR Spectroscopy","authors":"Issaka Wendpanga Kanazoe*, Pierre Noiset*, Issa Nombré, Madeleine Héger, Chloé Salmon, Kiatoko Nkoba and Nicolas J. Vereecken, ","doi":"10.1021/acsfoodscitech.4c0071810.1021/acsfoodscitech.4c00718","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00718https://doi.org/10.1021/acsfoodscitech.4c00718","url":null,"abstract":"Forest honey is a prime nontimber forest product (NTFP) with the potential to generate income in rural areas across the (sub-)tropics. In the Afrotropics, if beekeeping and honey production from Apis mellifera are under active development, harvesting of stingless bee honey from wild nests is still ongoing, and very little is known about its chemical properties. To fill this gap, we collected 21 samples of A. mellifera honey and 21 samples of stingless bee honey from eight localities in Burkina Faso. The chemical composition of the samples was characterized using 1H NMR spectroscopy. Our results showed that stingless bee honey composition differed from that of A. mellifera honeys with a lower sugar content and a higher acid content due to different fermentation processes, producing a honey with a higher functional chemodiversity. The greater functional diversity in stingless bee honey may influence synergistic interactions between its compounds, thereby amplifying the beneficial properties of the honey. Our results provide a chemical characterization of Afrotropical stingless bee honey, highlighting the complexity of this natural medicine whose properties remain underinvestigated.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"227–233 227–233"},"PeriodicalIF":2.6,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimizing Antinutrient Removal and Structural, Morphological, and Techno-Functional Modifications in Five-Leaf Yam (Dioscorea pentaphylla): A Comparative Study of Processing Methods

IF 2.6

ACS food science & technology Pub Date : 2024-12-18 DOI: 10.1021/acsfoodscitech.4c0060010.1021/acsfoodscitech.4c00600

Monalisa Sahoo, Suriya Praakash Lakshmi Balasubramaniam, Sushree Titikshya, Balunkeswar Nayak, Vivek Kumar* and S. N Naik,

{"title":"Optimizing Antinutrient Removal and Structural, Morphological, and Techno-Functional Modifications in Five-Leaf Yam (Dioscorea pentaphylla): A Comparative Study of Processing Methods","authors":"Monalisa Sahoo, Suriya Praakash Lakshmi Balasubramaniam, Sushree Titikshya, Balunkeswar Nayak, Vivek Kumar* and S. N Naik, ","doi":"10.1021/acsfoodscitech.4c0060010.1021/acsfoodscitech.4c00600","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00600https://doi.org/10.1021/acsfoodscitech.4c00600","url":null,"abstract":"Pretreatment processing is essential for removing or reducing antinutrients in Dioscorea pentaphylla. This study evaluated the efficacy of various pretreatment processes in reducing antinutrients in Dioscorea pentaphylla, specifically soaking for 4, 8, and 12 h; boiling for 5, 15, and 25 min; and steaming at 121 °C for 5, 15, and 25 min. The reduction rates were observed as follows: phytate (53–65%), oxalate (18–55%), tannin (74–91%), saponin (78–85%), trypsin inhibitors (52–91%), and α-amylase inhibitors (40–70%). Additionally, pretreatments significantly diminished the levels of total phenolics (33.50–70.87%), flavonoids (44.92–67.41%), and antioxidant activities (49.20–64.95%). Structural characterization via XRD, FTIR, and SEM revealed notable alterations in flour morphology, particularly under boiling conditions. Boiling for 25 min emerged as the most effective pretreatment for antinutrient reduction, substantially impacting the size and shape of starch granules, as evidenced by SEM analysis.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"95–104 95–104"},"PeriodicalIF":2.6,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00600","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Carbon Dioxide Solubility in Sugar and Water–Ethanol Solutions for Applications to Sparkling Drinks

IF 2.6

ACS food science & technology Pub Date : 2024-12-17 DOI: 10.1021/acsfoodscitech.4c0085410.1021/acsfoodscitech.4c00854

Gérard Liger-Belair*,

{"title":"Carbon Dioxide Solubility in Sugar and Water–Ethanol Solutions for Applications to Sparkling Drinks","authors":"Gérard Liger-Belair*, ","doi":"10.1021/acsfoodscitech.4c0085410.1021/acsfoodscitech.4c00854","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00854https://doi.org/10.1021/acsfoodscitech.4c00854","url":null,"abstract":"From the industrial angle, the global perception of a sparkling drink is largely conditioned by its level of dissolved CO2 ruled by the so-called Henry’s equilibrium in sealed bottles or cans. In this critical review, the main empirical or semiempirical models developed in the past decades aimed at determining the solubility of CO2 in aqueous mixtures of compositions relevant to the sparkling drinks industry are compiled, from simple sparkling waters and soft drinks to more complex sparkling alcoholic beverages, such as beers or sparkling wines. The focus was therefore on the combined action of temperature, sugar, and ethanol on the solubility of CO2 in solution. Depending on the formulation of their products, Research & Development engineers in the sparkling beverage industry in the broad sense thus have a summary document that allows them to anticipate and predict certain important elements, such as (1) the CO2 pressure and dissolved CO2 reached in their packaged beverages, (2) the shelf life of their packaged beverage, (3) the critical concentration of dissolved CO2 below which a beverage no longer produces bubbles in tasting glasses, as well as (4) the total number of bubbles likely to form in a glass.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 1","pages":"36–49 36–49"},"PeriodicalIF":2.6,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143085296","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0